Southwestern Meatball Soup
Yield
6 servingsPrep
30 minCook
50 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
ground beef
|
|
| ¾ | pound |
ground pork
|
|
| ⅓ | cup |
long grain rice
uncooked |
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | medium |
onions
peeled and minced |
|
| 1 | clove |
garlic
crushed |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
tomato paste
|
|
| 10 | cups |
beef stock
|
|
| ½ | cup |
coriander
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
ground beef
|
|
| 340.2 | g |
ground pork
|
|
| 79 | ml |
long grain rice
uncooked |
|
| 1 | each |
eggs
slightly beaten |
|
| 5 | ml |
oregano
dried |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | medium |
onions
peeled and minced |
|
| 1 | clove |
garlic
crushed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
tomato paste
|
|
| 2.4 | l |
beef stock
|
|
| 118 | ml |
coriander
fresh, chopped |
*
|
Directions
Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and ¼ teaspoon pepper (or to taste) in a large bowl.
Shape into small balls, about the size of golf balls.
Sauté onion and garlic in heated oil in a large kettle until tender.
Mix in tomato paste.
Add bouillon; season with salt and pepper.
Bring to a boil.
Add meatballs and reduce heat.
Cook slowly, covered, about 30 minutes, until meatballs are cooked.
Stir in coriander or parsley.
